At the Winter Games in Milan–Cortina, the Italian classic has become a social media sensation. Few realize that its history stretches far beyond today’s social media hype.
At the Winter Games, the spotlight isn’t reserved for medals alone. In Milan–Cortina, it’s tiramisu that’s stealing the show. Two years after Henrik Christiansen became the viral “Muffin Man” in Paris, 19-year-old snowboarder Jonas Hasler is creating a wave of sweet excitement. Filming himself in the Olympic canteen, he hails tiramisu as the “new chocolate muffin” and rates it 12 out of 10. More than three million views later, the dessert is a medal contender in its own right.
He is not alone. Swiss freestyle skier and Olympic champion Mathilde Gremaud happily carries a generous slice to the table. In no time, tiramisu becomes the sweet star of the Games—delighting athletes in the Village and fans scrolling at home.
Yet the dessert now trending online rests on far older foundations. As early as the 15th century, Italian courts served layered sweets of fresh cream, sugar and grape must—flavors that foreshadow today’s mascarpone-based creations. The name “mascarpone” emerged only in the 18th century; before that, it was known as mascarpa or puina. Costly and highly perishable, it remained a luxury reserved for affluent households—long before it found its way onto trays in the Olympic Village.
In the 19th century, the first recipes combining mascarpone, sugar, and eggs emerged—direct forerunners of today’s tiramisu. The decisive transformation came in the mid-20th century: Liqueurs were swapped for coffee, cookies were soaked, and cocoa was dusted on top. Around the same time, the dessert received its now-iconic name: tiramisu, literally “pick me up.” The name perfectly captured both the invigorating effect of its ingredients and a memorable identity that set it apart from all earlier variations.
Tiramisu’s rise to global cult status owes less to a single visionary chef than to technology. Refrigerators and reliable cold chains finally allowed mascarpone to be transported over long distances. By the 1980s, tiramisu had spread to restaurants worldwide, becoming one of the most beloved Italian desserts ever.
Whether enjoyed in its classic form with espresso and cocoa or reinvented with matcha, limoncello, or strawberries, tiramisu remains an enduring symbol of Italian dolce vita. In Milan–Cortina, a few slices may have done more than satisfy cravings—they might have fueled medal-winning performances.
